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Dim Sum Har Gow
Delicate Cantonese steamed prawn dumplings wrapped in thin, translucent pastry, a yum cha essential.
Ingredients
Instructions
Mix prawns with bamboo shoots, sesame oil, soy, sugar and cornflour, refrigerate 30 minutes.
Combine wheat starch and tapioca starch, pour boiling water over and mix quickly.
Add oil and knead into a smooth dough while still warm.
Divide into small balls, roll into thin circles using an oiled cleaver or rolling pin.
Place a teaspoon of filling in the centre, fold and pleat the edges to seal.
Steam in a lined bamboo steamer over boiling water for 6-7 minutes.
Serve immediately with soy sauce and chilli oil.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
